Chyrel's Recipes From Friends

Nine Layer Mediterranean Spread Recipe

Nine Layer Mediterranean Spread 
Karin Calloway Augusta Chronicle

Mediterranean-inspired version of the 7 layer dip is the result of experimentation. It debuted to a group of women at a spring Junior League cooking demonstration with good reviews. As we begin the holiday entertaining season, this easy yet elegant spread will be a welcome addition to your hors d'oeuvre repertoire.

If you can't find the Caponata, substitute chopped roasted red bell peppers, which are readily available

Use the recipe as a base to start formulating layered spreads of your own. For a classic combination, layer cream cheese mixed with dried dill with smoked salmon, drained capers, chopped boiled egg and red onion to spread on toast points. Or create an Indian-inspired version by combining the cream cheese with a teaspoon of curry powder and chopped mango chutney, then layer with chopped green onions, peanuts and well-drained crushed pineapple.


8 ounces low-fat (Neufchatal) cream cheese
4 ounces crumbled feta cheese
1 tablespoon Italian seasoning
1 cup shredded Parmesan cheese
1 7.5-ounce can Caponata (eggplant appetizer)
1 green onion, finely chopped
1 4-ounce can chopped black olives, drained
1 8-ounce jar marinated artichoke hearts, drained and chopped
Pita chips or crackers

Combine cream cheese, crumbled feta and Italian seasoning in a food processor or with a hand mixer in a medium bowl. Set aside.

Line a 1-quart bowl with plastic wrap, allowing 8 inches of wrap to extend over sides of the bowl. Layer ingredients in this order: 1/2 of the Parmesan, 1/2 of the Caponata, 1/2 of the cream cheese mixture, the green onions, olives, artichoke hearts, remaining Caponata, remaining cream cheese, remaining Parmesan. Fold plastic wrap over top and chill until firm.

To serve, remove from refrigerator and unfold plastic wrap. Place serving platter face down on top of bowl. Flip it over and remove bowl. Carefully peel off plastic wrap.

Serve with pita chips or crackers.

Makes 18 appetizer servings.

Calories: 99   Fat: 6 g   Saturated Fat: 3 g   Protein: 5 g   Fiber: 1 g   Carbohydrates: 5 g
Sodium: 359 mg   Cholesterol: 16 mg

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